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Classic
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page 160
The same pickle, by adding more vinegar to it, will do for two years; if the
jars are set by a fire, a much less time will do to take the strength out of the
spices; the turmeric should be tied up in a bag.
Tomatoes.
Scald and peel a peck of ripe tomatoes; lay them on dishes, and strew salt
thickly over them; let them stand for twenty-four hours, occasionally pouring
off the liquor that the salt extracts; then drain them on a sifter, and gently
squeeze them, as it is this juice that weakens the vinegar and makes the pickles
spoil; take a large jar, put in a layer of tomatoes, then a layer of sliced
onions, mustard seed, cloves and white pepper, or whole black pepper; (you may
if you like, break two pods of red pepper and put in each jar.) When the jar is
full, pour very strong vinegar over, and in a few days they will be ready for
use, and will keep all winter. They retain much of the tomato flavor, and should
be kept in a cool place.
ANOTHER WAY.
Take small round tomatoes when they are not too ripe; stick them with a needle
in several places, to keep the skin from bursting, and let them lay a week in
salt and water; then wash them and put them in a jar with some cloves, pepper
and small onions; cover them with strong cold vinegar, and tie up the jar.
Pepper Mangoes.
Take fully grown green peppers, cut a slit in the side of each and take out the
seeds; make a strong brine and lay them in it for three days; then soak them in
clear water a day and night; pack them in a jar, and
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